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1 Ergebnisse
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Improvement of stability and bioaccessibility of β-carotene..:
Guo, Qing
;
Bayram, Ipek
;
Shu, Xin
...
Food Chemistry. 367 (2022) - p. 130726 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.130726
RT Journal T1
Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130726&Exemplar=1&LAN=DE A1 Guo, Qing A1 Bayram, Ipek A1 Shu, Xin A1 Su, Jiaqi A1 Liao, Wenyan A1 Wang, Yuan A1 Gao, Yanxiang PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 367 SP 130726 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130726 DO https://doi.org/10.1016/j.foodchem.2021.130726 SF ELIB - SuUB Bremen
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